Directions

Stir cookie crumbs and melted butter with a fork. Press into a 9” pie plate. Chill until ready to fill.Beat cream cheese until smooth with a hand mixer. Mix in peanut butter, sugar, and vanilla extract. Fold in 1 container (8 ounces) Cool Whip. It will require some stirring, but stir carefully. Some lumps will remain. Spread filling into pie crust.Melt semi-sweet chocolate in a microwave safe bowl in 30 second increments, stirring between each. They should melt and be smooth in about a minute. Stir in 1 cup (about half of the remaining tub) of Cool Whip. Spread over top of pie.Chill pie overnight (or at least 4 hours) before serving. Serve alone, or with more Cool Whip for garnish.

Notes:If you're not using Lorna Doone cookies, you may need less butter. Some shortbread cookies (like Walker's) have a higher fat ratio than others.